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Carrot Cake Muffins with Ginger-Cream Cheese Glaze

March 15, 2016 By Patricia 50 Comments

It’s spring, and carrot cake has been my dessert of choice. To make matters easy and convenient, I made a batch of Carrot Cake Muffins with Ginger-Cream Cheese Glaze. They make the perfect seasonal treat!

Enjoy a spring treat like Carrot Cake Muffins with Ginger-Cream Cheese Glaze. Delicious, and perfect for the season!

Lately I’ve been all about the carrot cake (thank you interwebs). If it were up to me, I’d make it and eat it all spring long. Those layers upon layers with cream cheese goodness in between, and spread all over the top…dreamy!

Carrot Cake Muffins with Ginger-Cream Cheese Glaze make a convenient and delicious treat!

It’s a shame my husband doesn’t share my love for this delightful cake, mostly because he hates carrots. Don’t ask me. I don’t get it either. It’s just something I’ve accepted for many years now.

So, while I’ve wanted to make carrot cake, carrot cake cookies, carrot cake waffles, and even carrot cake smoothies, I settled on Carrot Cake Muffins with Ginger-Cream Cheese Glaze. They’re more convenient to give away than, say, half a cake (although so far I’ve kept them all to myself). They’re also fabulous!

Carrot Cake Muffins with Ginger-Cream Cheese Glaze are filled with goodness and great flavor!

Stuffed inside these moist muffins are, of course, shredded carrot, raisins, pepitas, and candied ginger. With these ingredients, you might be able to tell that I’m fresh off a trip to Trader Joes! I didn’t have walnuts, so I used the pepitas, which are really good in these muffins! And the candied ginger is a tasty addition, too.

You'll love all the goodies inside these Carrot Cake Muffins with Ginger-Cream Cheese Glaze

Use what you have on hand. No walnuts? Try sunflower seeds. No candied ginger? Add some extra raisins and ground ginger to the mix. And the glaze with it’s fresh ginger and cream cheese? Well it makes it all worthwhile, ya know? I could have eaten it with a spoon!

Carrot Cake Muffins with Ginger-Cream Cheese Glaze make a nice addition to your springtime treats. Make them for Easter (great for brunch), eat them at breakfast with a cup of tea, or send a batch over to your neighbors (if you can part with them).

Carrot Cake Muffins with Ginger-Cream Cheese Glaze make an amazing treat!

Love muffins? Try my Quinoa, Coconut & Date Muffins recipe. 

Yields 12

Carrot Cake Muffins with Ginger-Cream Cheese Glaze

You'll love these moist muffins filled with all sorts of goodness, and topped with a wonderful, creamy glaze. They're perfect for the season!

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Ingredients

    For the muffins2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup packed brown sugar
  • 1 cup milk
  • 1 egg, slightly beaten
  • 1/4 cup butter, melted
  • 1/4 teaspoon pure vanilla extract
  • 6 tablespoons shredded carrot
  • 1/4 cup pepitas
  • 1/4 cup cup raisins
  • 2 tablespoons candied ginger, chopped
  • 1 teaspoon coconut oil, melted
  • For the glaze4 ounces cream cheese, softened
  • 1/2 cup confectioners’ sugar (plus extra as needed)
  • 1-2 tablespoons milk
  • 1 teaspoon fresh grated ginger
  • 1/4 teaspoon pure vanilla extract

Instructions

    For the muffinsPreheat the oven to 400 degrees F. Line a 12-count muffin tin with paper liners (I used parchment squares). Lightly brush the bottom and halfway up the sides of the liners, with the oil. Set aside.
  1. Add the flour, salt, baking soda, cinnamon, and nutmeg to a bowl and whisk to combine.
  2. In a separate bowl, add the brown sugar, milk, egg, butter, and vanilla extract. Whisk until well combined.
  3. Add the dry mixture to the wet mixture, a little at a time. Mix until the ingredients are combined, but take care not to overmix.
  4. Fold in the carrot, pepitas, raisins, and candied ginger.
  5. Spoon the batter evenly into each well of the muffin tin, 3/4 of the way to the top.
  6. Bake in the middle rack for 18-20 minutes, or until the tops are lightly golden and a toothpick inserted into the center of a muffin comes out clean.
  7. Cool completely on a wire rack.
  8. For the glazeCombine all the ingredients in a bowl, and mix with an electric beater until smooth. If you want the glaze thicker, add a bit more confectioners’ sugar, a little at a time. To make the glaze thinner, add a bit more milk.
  9. When the muffins are completely cooled, drizzle with the glaze.

Notes

If you don't have pepitas, use chopped walnuts or sunflower seeds! No candied ginger? Add some extra raisins and a bit of ground ginger as seasoning.

7.8.1.2
36
https://www.azgrabaplate.com/carrot-cake-muffins-with-ginger-cream-cheese-glaze/

Nutrition

Calories: 3239 cal
Carbohydrates: 530 g
Fat: 106 g
Sodium: 3109 g
Cholesterol: 454 g
Protein: 53 g
Fiber: 13 g

Filed Under: Breakfast, Dessert, Recipes, Snacks Tagged With: carrot cake, carrot cake muffins, Muffins

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Comments

  1. Laura @MotherWouldKnow says

    March 15, 2016 at 3:33 pm

    I love that you use fresh ginger - it's one of my favorite flavorings. And the combination of carrot cake and ginger - yes, please.
    Reply
    • Patricia says

      March 15, 2016 at 7:56 pm

      Thanks, Laura! I know -- such a yummy flavor combo!
      Reply
  2. Kari says

    March 15, 2016 at 3:46 pm

    These look delicious! Love the idea of ginger icing! Kari www.sweetteasweetie.com
    Reply
    • Patricia says

      March 15, 2016 at 7:55 pm

      Thanks so much, Kari!
      Reply
  3. Tiffany says

    March 15, 2016 at 3:46 pm

    Wow! These look to die for! Absolutely heavenly! Will be adding these to my list!
    Reply
    • Patricia says

      March 15, 2016 at 7:55 pm

      Thanks so much, Tiffany! Hope you enjoy them!
      Reply
  4. Allison - Celebrating Sweets says

    March 15, 2016 at 5:00 pm

    These sound delicious! Pepitas, raisins, AND candied ginger?! Yum!
    Reply
    • Patricia says

      March 15, 2016 at 7:54 pm

      Thanks, Allison! Yes, all combined in these tasty treats ;)
      Reply
  5. Maggie Unzueta says

    March 15, 2016 at 5:04 pm

    Oh wow! I'm having coffee right now. I NEED one of these muffins ... :(
    Reply
    • Patricia says

      March 15, 2016 at 7:54 pm

      Hi Maggie - so perfect with coffee!! ;) Thanks for stopping by!
      Reply
  6. Kara says

    March 15, 2016 at 5:15 pm

    These look and sound delicious! I'm printing the recipe now and will be adding it to my Easter Brunch menu. Thank you so much for sharing. Can't wait to try them. :)
    Reply
    • Patricia says

      March 15, 2016 at 7:54 pm

      Hi Kara! - thanks so much! Oh! I hope you like them -- they'll be perfect for an Easter Brunch!
      Reply
  7. Kristen says

    March 15, 2016 at 6:04 pm

    doesnt like carrot cake?! Oh man, well I guess that just means more for you!! This has to be my favorite cake ever! Thanks for sharing this recipe, I cannot wait to make these!
    Reply
    • Patricia says

      March 15, 2016 at 7:53 pm

      Thanks, Kristen! I know -- totally crazy, right?! I love carrot cake, too! Hope you enjoy them!
      Reply
  8. Maris (In Good Taste) says

    March 15, 2016 at 6:08 pm

    I love cream cheese frosting and am all about your addition of ginger. Yum!
    Reply
    • Patricia says

      March 15, 2016 at 7:53 pm

      Thanks so much, Maris! I think the ginger hits the spot!
      Reply
  9. Kacey @ The Cookie Writer says

    March 15, 2016 at 6:28 pm

    These look amazing! Love the addition of ginger. These are totally my kind of breakfast :)
    Reply
    • Patricia says

      March 15, 2016 at 7:52 pm

      Thanks, Kacey! I love these at breakfast, too!
      Reply
  10. Emily @ Recipes to Nourish says

    March 15, 2016 at 7:57 pm

    These sound delicious! I love carrot cake ... muffin form sounds awesome and that glaze sounds delicious.
    Reply
    • Patricia says

      March 16, 2016 at 12:42 am

      Thanks so much, Emily! Muffin form definitely works :)
      Reply
  11. Jenny | Honey and Birch says

    March 15, 2016 at 10:40 pm

    Carrot cake has always screamed spring to me! That frosting is screaming my name! ;)
    Reply
    • Patricia says

      March 16, 2016 at 12:41 am

      I totally agree! Spring, spring, spring! And yeah....I could eat it with a spoon ;) Thank you, Jenny!
      Reply
  12. Dee Dee (My Midlife Kitchen) says

    March 15, 2016 at 11:32 pm

    Is it weird that I can actually smell these baking just by looking at the picture and recipe?? I love the spicy smells that come with a really good carrot cake, and these muffins look like they smell just as good.
    Reply
    • Patricia says

      March 16, 2016 at 12:40 am

      You're making me think about those aromas, too! Thanks so much :)
      Reply
  13. Citra Kale @Citra's Home Diary says

    March 15, 2016 at 11:35 pm

    What a gorgeous muffin.. love all combination you use here, carrot, cream cheese, ginger, all ...yum!
    Reply
    • Patricia says

      March 16, 2016 at 12:39 am

      Thanks so much, Citra! Lots of goodies ;)
      Reply
  14. Meghan says

    March 16, 2016 at 1:40 am

    I'm going to add these ingredients to our grocery list this week or head to Trader Joe's at some point to pick all of this up. They sound amazing, and the fact that they're a muffin and not a cupcake means I can eat a lot more. :D
    Reply
    • Patricia says

      March 16, 2016 at 3:47 am

      Good point, Meghan! Ha! I hope you enjoy them as much as I do! Thank you!
      Reply
  15. Travis Clark says

    March 16, 2016 at 1:45 am

    Wow! Anything that has to do with carrot cake is my weakness. These look amazing. I have family coming in town this weekend and we are having a get together. I may just have to make these! Thanks for sharing!
    Reply
    • Patricia says

      March 16, 2016 at 3:47 am

      Thanks so much, Travis! I know what you mean - I'm the same way! Hope you try them and enjoy!
      Reply
  16. Cathy Trochelman says

    March 16, 2016 at 3:51 am

    These muffins are PERFECTION!
    Reply
    • Patricia says

      March 17, 2016 at 1:13 am

      Aww, thanks so much, Cathy!!
      Reply
  17. Ashleigh says

    March 16, 2016 at 4:16 am

    These muffins look like little drops of Heaven, for real! I love carrot cake and muffins... this recipe is perfect for me! Thank you for sharing!
    Reply
    • Patricia says

      March 17, 2016 at 1:13 am

      Thanks, Ashleigh! I'm loving all the carrot cake this time of year :)
      Reply
  18. Megan Keno says

    March 16, 2016 at 8:17 am

    I'm obsessed and that glaze looks amazing!!
    Reply
    • Patricia says

      March 17, 2016 at 1:13 am

      Yeah, my spoon and I liked it a lot, too ;) Thanks, Megan!
      Reply
  19. Kamara says

    March 16, 2016 at 10:22 am

    Beautiful photos! I adore carrot cake and I love muffins, so this looks like the perfect treat. That glazing, especially...yum.
    Reply
    • Patricia says

      March 17, 2016 at 1:12 am

      Thanks very much, Kamara! I'm the same way about carrot cake, and it's popping up everywhere lately :)
      Reply
  20. Kelli @ Hungry Hobby says

    March 16, 2016 at 1:14 pm

    First, carrot cake is my favorite, this looks DELICIOUS! Second, nice to meet another Phoenix blogger!!!!! I feel that we are so very few and far between!
    Reply
    • Patricia says

      March 17, 2016 at 1:10 am

      Hey, Kelli! Thanks so much, and Yay for Phoenix bloggers, for sure! I hope we'll have a chance to get together one of these days!
      Reply
  21. Angie says

    March 16, 2016 at 4:14 pm

    Those look absolutely amazing! Seriously. So good!
    Reply
    • Patricia says

      March 17, 2016 at 1:06 am

      Thanks a bunch, Angie!
      Reply
  22. Katerina @ Diethood says

    March 17, 2016 at 2:15 am

    OH mah gah!!! I would loooove to wake up to a dozen of these tomorrow morning! :-D
    Reply
    • Patricia says

      March 17, 2016 at 2:20 am

      Thanks, Katerina :)
      Reply
  23. Andi @ The Weary Chef says

    March 17, 2016 at 2:59 am

    These look SOOO GOOD! I love carrot cake! And that glaze sounds amazing! YUMMY!!
    Reply
    • Patricia says

      March 17, 2016 at 3:46 pm

      Thank you, Andi (I could eat the glaze with a spoon)! ;)
      Reply
  24. Michelle | A Latte Food says

    March 17, 2016 at 5:39 am

    Carrot cake is my favorite! I love the idea of using the flavors in a muffin instead! Totally trying this asap!
    Reply
    • Patricia says

      March 17, 2016 at 3:46 pm

      Hi, Michelle! Excellent! Thanks so much - hope you enjoy!
      Reply
  25. Cyndi - My Kitchen Craze says

    March 18, 2016 at 2:20 am

    Such gorgeous and perfect muffins. Love that you added some ginger to the frosting. I wish I could eat a few with my evening coffee.
    Reply
    • Patricia says

      March 18, 2016 at 8:02 pm

      Thanks so much, Cyndi! :)
      Reply

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I'm Patricia

Welcome to Grab a Plate!

Growing up surrounded by my Italian family it was always, "grab a plate" whenever anyone came to visit. Food was always a celebration, even everyday meals, and I like it that way. I try to make each meal memorable with my recipes for mainly meatless, mostly healthy, and easy-to-make dishes (with sweet treats in between).

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